JKV Holiday Recipes

From our hearts to your home, JKV sends warm wishes for a holiday season filled with joy, peace, and wonderful food. Enjoy these cherished recipes from some of our residents and team members.

Grandma’s Famous Chicken Cutlets, from Valerie Steele, Life Enrichment Coordinator

“Grandma’s famous chicken cutlets were a go-to whenever we had a lot of company over. She loved being in the kitchen so she could cook and chat at the same time. There was this ongoing joke that she could never make them fast enough, because we’d all sneak a piece right off the dish as they were cooling.”

Ingredients
1lb chicken breast
3 eggs
1 cup milk
2 cups Italian seasoned breadcrumbs
Parmesan cheese
Oil

Directions
Slice the chicken breast into thin strips
Take 2 shallow bowls, one for egg mixture and one for breadcrumbs.
Crack the eggs and add milk to one bowl, and pour breadcrumbs and some parmesan cheese in the other bowl. Mix well
Dunk the sliced chicken in the egg mix and then pat in the breadcrumbs.
Take your frying pan and heat with oil in the pan. Make sure to put enough oil in the pan to fry the chicken.
Once the chicken is coated and the pan is hot, place chicken in the frying pan to cook.
Cook until each side is golden brown.
Place on a paper towel to cool and enjoy!

Latkes (Potato Pancakes) Alison Steinberg, Resident Satisfaction Coordinator

”We like to get family and friends together every year for a big Latke Party! We’ve moved this outside over the years because the entire house would smell like fried latkes for days after! I used to peel and grate all the potatoes by hand, but it’s so much easier to buy already shredded frozen potatoes. Each recipe makes about 12 latkes. They go fast, so I recommend making at least two recipes at a time.

Ingredients
3 russet potatoes, peeled and shredded (or approx. 2 cups of frozen shredded potatoes)
1 large egg, beaten
2 Tbsp flour (keep more aside, just in case)
½ a medium yellow onion, finely grated
½ tsp salt (keep more aside, just in case)
½ Cup vegetable oil

Directions
Peel and shred the potatoes
Remove as much moisture from the potatoes as possible
Place all the shredded, dried potatoes in a large bowl
Add the egg, flour, onion, and salt
Mix all ingredients with your hands, distributing the egg/flour mixture evenly.
Shape the mixture into 2” wide, ¼” thick pancakes (Add more flour to the mixture if it’s not pasty enough to form the pancakes. It’s going to be sticky!)
Heat the oil in a large skillet, then reduce heat to medium.
Fry the pancakes until golden brown on each side.
Remove the pancakes from the skillet and drain on paper towels.
Sprinkle more salt to taste
Serve with apple sauce and sour cream

Christmas House Fragrance, Resident Roberta Helsom
When we lived in the Chicago area, I read this recipe in a newsletter sent out by our insurance company.  I have used it every year since.  I have made up packages of the ingredients to sell as a fundraiser.  I have given the packages as gifts or “thank you” gifts.

Ingredients
½ orange peel
1 large cinnamon stick
2 bay leaves
½ lemon peel
¼ cup whole cloves
1 ½ quarts of water

Directions
Add the above ingredients to water and bring to a boil, then reduce to a simmer. Keep adding water as needed. This can be used for a few days. This is a perfect recipe to use in a slow cooker. Keep on warm in a simmer pot on the stove.

Scalloped Corn, Resident Robert Downing

“I first found this recipe back in 1991 in the Topeka Journal when I was living in Kansas. Ever since then, it’s been a staple at every big dinner I host—whether or not my guests like it—because I absolutely love it.”

Ingredients
½ cup of butter, softened
2 eggs beaten
1 16-oz can of whole kernel corn, drained
1 16-oz can of cream-style corn
1 cup of sour cream
1 9-ounce box of corn muffin mix

Directions
Preheat oven to 375 degrees. Melt butter and beat eggs. Combine all ingredients, adding the corn muffin mix last. Pour into a greased 7” x 11” baking dish. Bake for 35-40 minutes.

Banana Sour Cream Coffee Cake, by Resident Sharalyn Vordermeier

“We had many banana trees in our yard!  A bunch would ripen all at once, so it was the perfect time for making this delicious banana coffee cake.  I usually would make at least two.  We would enjoy it hot out of the oven, and I’d freeze the other one.”

Ingredients
½ cup chopped pecans
¼ cup sugar
½ teaspoon ground cinnamon
½ cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
½ cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Directions
Preheat oven to 350 degrees.
Combine pecans, ¼ cup sugar, and cinnamon; stir well, set aside.
Combine shortening and one cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla, and stir in sour cream.
Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.
Sprinkle half of the reserved cinnamon mixture into the bottom of a well-greased, 10-inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter, spoon remaining batter into pan. Bake at 350 degrees for 40-45 minutes or until cake is done.
Let cake cool for 5 minutes on a wire rack. Loosen edges of cake if necessary. Invert cake on serving plate, and serve warm or cold.

Peanut Butter Kiss Cookies, Yael Fishman, Digital Marketing Coordinator

“Everyone knows these classic peanut butter cookies, also known as peanut butter blossoms.  Topped with a milk chocolate “kiss”, they’re always a favorite during the holidays.  I found this shortcut version years ago, and I think they’re even better than the original.  They also happen to be flourless and gluten-free.  Leave some out for Santa and you’ll definitely be on his “Nice” list!”

Ingredients
1 large egg, lightly beaten
1 cup crunchy peanut butter
1 cup granulated sugar
36 milk chocolate “kisses”, unwrapped

Directions
Preheat oven to 350°. Combine the first 3 ingredients. Shape into ¾-inch balls and place on an ungreased cookie sheet. Bake for 10 minutes.
Remove from the oven and immediately press a chocolate “kiss” in the center of each cookie. Remove to wire racks to cool.
Makes 3 dozen.